Oyama Tofu
Rich and flavorful tofu! Oyama Tofu
About Oyama Tofu
Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture.
This silken tofu, made with 100% natural nigari (bittern), is a specialty you can enjoy at traditional inns and tofu restaurants along the path to Oyama Afuri Shrine. It owes its exceptional taste to the pure, high-quality water sourced from the Tanzawa mountain range.
Locally, the "Oyama Tofu Festival" is held to celebrate this beloved dish.
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Regional cuisine of Kanagawa region
Japanese Cuisine - Local cuisine
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